One of the various favorites of Cheesecake Cooking ^^

Ingredients

* 2 cups graham cracker crumbs
* 1 teaspoon ground cinnamon
* 1 teaspoon grated orange peel
* 1/2 cup butter, melted
*

FILLING:
* 1 package (3 ounces) orange gelatin
* 3 packages (8 ounces each) cream cheese, softened
* 1-1/4 cups sugar
* 1 can (5 ounces) evaporated milk
* 1/3 cup thawed orange juice concentrate
* 1 teaspoon lemon juice
* 1 teaspoon vanilla extract
* 1 envelope unflavored gelatin
* 2 tablespoons cold water
* 2 tablespoons boiling water
* 1 carton (8 ounces) frozen whipped topping, thawed
*

TOPPING:
* 2 cups whipped topping
* 1/4 cup sugar
* Lemon slices, orange peel strips, Kumquats and lemon balm for garnish, optional

Directions

* In a large bowl, combine the cracker crumbs, cinnamon, orange peel and butter. Press unto the bottom of a greased 10-in. springform pan. Refrigerate for at least 30 minutes.
* Prepare orange gelatin according to package directions. Set aside 1/2 cup at room temperature. Chill remaining gelatin until slightly thickened, 40-60 minutes.
* In a large bowl, beat cream cheese and sugar until smooth. Beat in the milk, orange juice concentrate, lemon juice and vanilla. Beat on medium-high speed 2 minutes longer.
* In a small bowl, sprinkle unflavored gelatin over cold water; let stand for 2 minutes. Stir in boiling water until gelatin is completely dissolved. Stir into room temperature orange gelatin. Stir into cream cheese mixture, then fold in whipped topping. Pour into crust.
* For topping, in a large bowl, beat whipped topping and sugar. Beat in refrigerated orange gelatin (mixture will be thin). Chill for 30 minutes. Gently spoon over filling (pan will be full). Refrigerate for 8 hour or overnight. Garnish lemon slices, orange peel strips, kumquats and lemon balm if desired.

Picture Provided by Take of home